Wild duck with Red Cabbage, Prunes and Potatoes fried in duck fat
Serves four people
The sweetness is balanced with more fat and salt. Tip! Finely chop the duck liver and cook it together with the red cabbage.
Do like this:
Gently, cut the meat off the bones and carcass of the bird, do not let any breast meat go to waste. Salt the meat, and let it rest.
Put the meat in a saucepan of simmering duck fat, and leave it between 180 F, 80-90 C for 60 to 90 minutes.
Red cabbageThe cabbage should be cooked in a large pot with a cup, 2,5 dl of water, and cooked until soft. Season with blackcurrant syrup, and stir in some cranberries. Chop the duck liver and let it boil in the pan. Set the dish with a spoon of duck fat or good butter. Salt to taste.
Hasselback Potatoes fried in duck fatPeel the potatoes, and cut them about halfway through along the whole side, as a comb. Use a wooden spoon as a stopper for the knife, so you don´t cut all the way through. Fry the potatoes gently in duck fat, just over medium temperature. When light brown and done, take them out of the pan, salt to taste, and serve.